Fourth of July is right around the corner!

Are you ready?

Whether you are taking a plate to a party or hosting your own shin dig, I have a super healthy recipe just for you! The colors are very patriotic too.

These muffins are also great on an everyday basis for breakfast or as a sweet snack.

+ 1 c raspberries

+ 1/2  c blueberries

+1 c vanilla coconut milk

+ 1 c organic coconut flour

+ 1/2 c organic pure maple syrup

+ 1 tsp baking soda

+1/2 tsp sea salt

+ 1/2 c hemp seeds

+ 6 tablespoons Bob’s Red Mill egg replacement mix and 18 tablespoons water (you can find this at Whole Foods)

**OPTIONAL**

+ 1/2 c raw honey *** (omit the honey and add more maple syrup to keep this vegan)

Pre heat the oven to 350 degrees F. Sift the coconut flour, baking soda, sea salt and hemp seeds in a bowl. In a separate bowl, make your egg replacement by mixing 6 tablespoons of egg replacement with 18 tablespoons water to make 6 eggs (the ratio is 1:3 per egg you are replacing). In another bowl mix your maple syrup and vanilla coconut milk (honey too if you’re going non vegan). Add the contents of all three together and stir until the batter is smooth. Fold in the blueberries and raspberries or if you want to make a design, I suggest placing the fruit atop your muffin as well as in the batter. Spoon the batter into your muffin tins (grease the tins or use muffin foils). Bake for 25-32 minutes or until golden brown.

Use my toothpick method to test if the muffins are cooked through.

Let cool and serve.

These are vegan muffins BUT they do contain wheat and gluten because of the egg replacement. I also experimented with a cup of water but no egg replacement. The muffins were a bit bland and super crumbly. I tried again adding more coconut milk and no water. This worked much better. It’s up to you… if you’re looking for vegan and gluten free… no egg replacement for you! 🙂

Any ideas on other vegan, gluten free egg replacers I am missing? I’d love the help!

xx Shanna